Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DOUGH***
   1      pound         frozen white bread dough -- thawed
                        olive oil cooking spray
   1      tablespoon    olive oil
                        choice of topping
                        ***SAGE AND ONION TOPPING -- ***
   1      medium        size onion -- thinly sliced
   1      tablespoon    sage -- chopped fresh >or<-
   1      teaspoon      sage -- crushed dried,
     1/4  teaspoon      coarse salt
                        ***ROSEMARY AND RAISIN TOPPING***
     1/3  cup           golden raisins -- plumped in
     1/4  cup           fresh orange juice -- for 30 minutes
   1      tablespoon    rosemary -- chopped fresh >or<-
   1      teaspoon      rosemary -- crushed dried
                        ***TOMATO TOPPING***
   1                    fresh plum tomato -- about 1/4 1/4 lb
                        -- sliced crosswise
                        -- into paper-thin
                        -- slices
   1      ounce         sun-dried tomatoes -- (packed dry),
                        -- plumped in 1/3 cup
                        -- of hot water for 5
                        -- minutes drained and
                        -- chopped
   1      tablespoon    fresh oregano -- >or<-
   1      teaspoon      oregano -- crushed dried
     1/4  teaspoon      coarse salt
                        ***SOUTHWESTERN TOPPING***
   4      centiliters   garlic -- slivered
     1/4  cup           cilantro(fresh coriander)
     1/4  cup           dry-roasted sunflower seeds

Preparation:

This version of the popular Italian flatbread gets a head start from thawed frozen bread dough. It takes 25 minutes to prepare and bakes in 8 minutes. Cut dough into 6 equal pieces. On a lightly floured board, roll each piece into 5-to-6 inch circle. Lightly spray three 12 by 15 inch baking sheet with cooking spray. Place 2 circles of dough far apart on each sheet. Brush circles with olive oil. Sprinkle with topping. Lightly cover with plastic wrap and let stand in a warm place until dough rises and appears puffy, about 20 minutes. Preheat oven to 475 degrees. Bake until puffed and golden. 8 to 10 minutes. Serve warm. Best eaten same day; freeze for longer storage.